Vietnamese Pancake (Bánh xèo)

Green Leaf Vietnamese Restaurant

The Seattle Times

“This is the don't-leave-without-it dish. The aroma of coconut milk enveloped the table even before we sliced into this generous golden crepe stuffed with pork, shrimp and bean sprouts. Cut a wedge, wrap it in a lettuce leaf with some purple basil, cilantro and mint, and then anoint it with nuoc cham (like sweet vinaigrette funky with fish sauce).”

Chaitanya S.

Reviewed on 10/17/2012

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Trevin C.

Reviewed on 10/9/2012

“Had no idea what this was going to be like when we ordered this. It was described to us by friends as 'like a crepe, but crunchy. And filed with stuff.' Um, ok.

It arrived and we were surprised to see how large a single order was. Enough to share with four people as a starter or a decent size meal for one. Not bad for $8.

The pancake is pan fried and as such, was very crispy on the edges. It also puffs up from the heat expanding the air bubbles in the batter.

Inside, it's filled with bean sprouts, ground pork and shrimp (although tofu is also an option). It's served with fresh basil, parsley and lettuce on the side with which you make little sandwiches out of.

To prepare it, start with the lettuce as the wrapper, them fill it with basil, parsley and a piece of the filled pancake. Don't forget the peanut-hoisin sauce! It's a bit bland without it, so be generous.

Overall I really enjoyed it and would order it again for sure. Great flavor and wonderful contrast of textures from the mixture of fresh and pan fried ingredients.”